Elizabeth is a fellow Institute for Integrative Nutrition grad and a HUGE inspiration for me. It’s been really cool to watch her follow her passion and see the Purely Elizabeth line of organic foods grow over the past few years.
So a little more about the cookbook. It’s titled Eating Purely and includes a collection of over 100 recipes focused on cooking with whole foods that are naturally gluten-free, nutrient-rich, free of refined sugar and mostly vegetable based. The recipes range from brunch and salads to vegetarian mains and seasonal menus to celebrate with family and friends.
All of the recipes are centered on Elizabeth’s five Eating Purely Principles:
Eat Whole, Clean Foods
Focus on Plants
Add in Nutrient-Rich Ingredients
Kick Inflammatory Foods to the Curb
Practice the 80/20 Rule
Her principles align perfectly with my approach to food so I knew I was going to resonate with the cookbook. Thumbing through, everything looked amazing (there’s gorgeous photos for almost all the recipes) and it was seriously so hard to pick just one recipe to try first.
I LOVE spring rolls so I almost made the vegetable rolls, but thought they were a little too summery for September so I thought about the buckwheat autumn salad. The salad looks AH-MAZING (and it’s still on my must-make like), but knowing that one of Elizabeth’s favorites was the spaghetti squash and roasted broccoli I decided to start with that.
I am more than happy with my decision! The flavor was delicious and it was a fun change from my typical weeknight meal line-up. I’ve used spaghetti squash in place of pasta many times before but this felt fancier since everything was combined and baked. The melted mozzarella added a rich and creamy component while the roasted broccoli gave the dish a little texture and a nutrient boost. Love my green veggies.
Like most of the recipes in Eating Purely, the ingredient list for this recipe was really short and the dish came together rather quickly once the spaghetti squash and broccoli was roasted. I’m all about easy recipes so this made me a happy camper!
Spruce up spaghetti squash with roasted broccoli, tomato sauce, fresh mozzarella and basil for an easy vegetarian meal.
1 spaghetti squash
2 heads of broccoli, cut into florets
2 cups tomato sauce
8 oz ball of fresh mozzarella
2 Tablespoon basil, chiffonade
Preheat oven to 400°F. Cut squash in half lengthwise and discard seeds. Place on a parchment-lined baking sheet, cut-side down, and roast for 30-45 minutes. On another parchment-lined baking sheet, spread broccoli and drizzle with 1 tbsp olive oil. Roast for 15-20 minutes. When squash is finished cooking, allow to cool then using a form, scrape the squash to get long spaghetti-like strands. In a cast-iron skillet combine squash, broccoli, and tomato sauce. Stir to combine and top with slices of fresh mozzarella and basil. Bake for 15 minutes and serve.
Reprinted from Eating Purely with permission.
Serving Size:1/4 of recipe
Elizabeth has graciously offered one autographed copy of Eating Purely for me to give away. To enter all you have to do is sign up for EBF email updates and leave a comment below letting me know you’ve signed up. If you’re already a subscriber, just say that in the comment. I’ll pick and announce the winner this Friday.
Eating Purely is available on Amazon now for pre-order and is already a #1 new release! Oh, and don’t forget to check out the Purely Elizabeth website to see the full line of organic, gluten-free, vegan and non-gmo baking mixes, granolas and oatmeals!